Banana Pudding Cheesecake

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For the crust:
120 g / 4 oz vanilla wafers
50 g / 2 oz butter, melted

Using a food processor, pulse the cookies until they turn into a fine crumb. Add the butter and pulse until a dough is formed.
Spread the cookies in the bottom of a 8 inch springform pan. Refrigerate the crust while making the batter.

For the batter:

2 ripe bananas
500 g / 17.5 oz cream cheese
1/2 cup sugar
4 eggs
1 tsp vanilla extract
75 g / 2.5 oz vanilla wafers

How to make it :


Preheat the oven to 160?C/320?F.
In the bowl of a stand mixer fitted with the whisk attachment, combine the cream cheese and the mashed bananas. Beat for 3 minutes.
Add in the sugar, beating for another 3 minutes.
Add the eggs one at a time, beating for one minute after each addition. Add in the vanilla extract.
Crumble the cookies with your hands and fold them into the batter.
Pour the batter into the prepared pan and bake for 45 to 50 minutes, until the cake appears set, with the center jiggling only a little. Let the cake cool in the turned-off oven.

For the topping:

1 yellow banana
75 g / 2.5 oz vanilla wafers
1 cup whipping cream
2 tbsp sugar
vanilla wafers for garnish

Slice the banana and distribute it on one layer on top of the cooled cake. Place the cookies on top of the bananas.
Mix the cream and sugar until it forms stiff peaks. Spread it on top of the cake.
Top with additional crumbled cookies. Refrigerate overnight (or at least 6 hours) before cutting.

CREAMY LEMON SQUARES

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FOR THE CRUST
4 tablespoons butter, melted and cooled, plus more for pan
1-1/2 cup graham cracker crumbs
1/4 cup sugar
FOR THE FILLING
2 large egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup fresh lemon juice (3 lemons)

How to make it :

Preheat oven to 350F / 180C degrees.
Brush a square baking dish with melted butter.
Crush graham crackers
Then add in sugar and butter and blend to mix.
Press mixture into bottom of prepared pan.
Bake until lightly browned, 8 to 12 minutes.
Cool crust, 30 minutes.

TO MAKE THE FILLING
*In a large bowl, whisk together egg yolks and condensed milk.
*Add lemon juice; whisk until smooth.
*Pour filling into cooled crust; carefully spread to edges.
*Bake until set, about 15 minutes.
*Cool in pan on rack.
*Chill at least 1 hour before serving.
Serve with whipped cream.

Cream Cheese Pound Cake

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1 1/2 cups butter, softened at room temp
1 (8-ounce) package cream cheese, softened at room temp
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/8 teaspoon salt
1 tablespoon vanilla extract

How to make it :


Beat butter and cream cheese at medium speed with an electric mixer until creamy (do not over beat);
gradually add sugar, beating well.
Add eggs, 1 at a time, beating until combined. Crack eggs into a bowl first before adding to the mixture to make sure you avoid shells in the cake mix.
Sift 3 cups of flour. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla from the huge 1 liter Mexican vanilla bottle my mother in law shared with me.
Pour batter into a greased and floured 10-inch Bundt pan.
Smooth the top of the cake or bottom of the cake (depending how you look at it) with a spatula to even it out.
Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack. My pound cake had a crazy crusty layer on the bottom that I just peeled off. It was like candy, it was so sweet and cruchy but it wasn't pretty so I just threw it away.

Smothered Cube Steak

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 2-3 Cube Steaks
3 Cups Sliced Mushrooms
1 Small Onion, halved and sliced (1/2 a Large)
Kosher Salt
Black pepper
Texas Cajun Seasoning (click for my recipe)
Flour
2 cups Chicken Stock
1/4 tsp Thyme
Vegetable Oil

How to make it :


Prep Veggies. Put your cube steaks on a plate and season both sides with salt, pepper, and a big pinch of Texas Cajun Seasoning. Put 2 big spoonfuls of flour on top of the steak and rub in, flip and repeat.
Pour enough oil into your skillet cover the cooking surface with oil, about 1/3-1/2 cup. Heat oil on medium high. When oil is nice and hot, test with a pinch of the flour for the steak plate to see if it bubbles & sizzles. If it does then add your steaks to the pan. Cook at medium high for about 3 minutes on each side. Remove steak to a clean plate. Remove Pot from burner, discard all oil except about 2 tablespoons. Return to heat, add mushrooms and onions and stir to get any brown bits from the bottom of the pot. Add a pinch of salt and pepper. Cook until mushroom and onions start to turn golden, make sure nothing burns. Add just shy of 2 table spoon of flour and stir until veggies are coated. Add Chicken stock and stir well. Cook on medium high, until it has thickened and the return steaks and flip around in the gravy.
Serve with Texas Mashed Potatoes, and steamed carrots, broccoli, and cauliflower.

Oven Smoked Brisket

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7-11 lb. brisket, untrimmed
1-2 drops liquid smoke
1 tablespoon salt
4-6 tablespoons McCormick Montreal Grill Mate Steak Seasoning

Full recipe : 

Trim brisket of excessive fat, but leave a nice layer for a wonderful flavor. Place brisket in a large roasting pan or in a ex large Ziploc bag. Pour liquid smoke over brisket and seal tightly. Place in the refrigerator for 6-8 hours or overnight.
Remove brisket from the refrigerator and let set for 1 hour. Preheat oven to 275 degrees F. Season brisket with salt and sprinkle Grill Mate Steak Seasoning on top of the fat side covering all the way to the edges. Place brisket fat side up on a rack inside of a roaster pan and cover with foil. Bake in the oven for 3 1/2 to 8 hours depending on the size. Remove from oven and transfer to a cutting board and let rest for 15-20 minutes before slicing. Serve with barbecue sauce.
I put this in the crockpot for 8-10 hours. We did NOT need bbq sauce!
Note: Cook brisket 30-45 minutes times per the pound of the brisket. 7 lb. brisket will cook for 3 1/2 hours to 5 1/2 hours. At the end of the resting time, you can slice the brisket and put it back in a baking dish and pour barbecue sauce over it and bake an additional 30-40 minutes

OMGosh, these are the BOMB!! How to make Elephant Ears – Recipe

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Milk – 1 cup
Warm water – 1 cup
Active dry yeast – 2 tablespoons
Salt – 1 teaspoon
White sugar – 2 tablespoons
Shortening – 3 tablespoons
All purpose flour or maida – 4 cups
Oil for deep frying
For elephant ears topping:
Sugar – 4 tablespoons
Ground cinnamon – 2 teaspoons

How to make it :

Take a big bowl, add active dry yeast and warm water and let it stand for 10 to 12 minutes. Combine war
m milk, salt, white sugar, and shortening and mix well. Now add all purpose flour to make a smooth dough. Take the dough to floured board and knead until it turns soft and elastic. Add some flour if it is watery. Cover the dough with a towel for 1 hour. Divide the dough into 12 to 15 balls and make each ball about 1/8 inch thick. Fry the balls on both sides for 1 to 2 minutes or until it is golden brown in color. Drain on paper towels. Finally sprinke the elephant ears with sugar and cinnamon. Delicious elephant ears

The best and Famous Cream Puffs

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Shells
1 stick butter (8 Tablespoons)
1 cup water
1 tsp vanilla
4 eggs
1c flour
MOM'S FAMOUS FILLING:
1 pint heavy cream
1 package (3.4 OUNCES) instant vanilla pudding
? cup milk

How to make it :

Shells
Bring the butter, water and vanilla to a boil.
Add the flour and stir constantly until it leaves the side of the pot and forms a ball.
Remove and cool.
Beat in 4 eggs, one at a time until smooth.
Drop by T. onto parchment lined cookie sheets
Bake at 400 degrees for about 25-30 minutes.
LET COOL.
Slice in half and pipe or scoop in Mom's filling.
Dust with powdered sugar.
Filling:
Beat the cream, pudding powder and milk in a mixer until thick like whipped cream!
Makes approx 16

7 Layer Punch Bowl Dessert

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Bottom Layer
angel food cake, broken into pieces or poundcake
6th Layer
1 (3 ounce) boxes strawberry-banana Jello gelatin
5th Layer
3 -4 bananas, sliced round
4th Layer
1 can pineapple chunk, drained
3rd Layer
1 can mandarin orange, drained
2nd Layer
1 can fruit cocktail, drained
1st Layer
1 (3 1/2 ounce) boxes vanilla pudding mix
1 container Cool Whip
fresh berries ( to garnish) (optional)

Full recipe : 

Prepare jello and pudding according to directions on box; put in fridge until set, about 4 hours.
Follow directions as above, using the cool whip and berries as top garnish.
Chill until served.
Serve in a punch bowl or glass trifle bowl.

SOUTHERN STYLE CABBAGE SOUP

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1 small head of cabbage-chopped
2 lbs of lean ground beef
2 14 1/2 cans of stewed or diced tomatoes
1 can of rotel
2 8 oz cans of tomato sauce
1 large onion chopped
4 stalks of celery finely-chopped
1 small bell pepper finely-chopped
Diced potatoes
2 tbs of salsa; optional
Knorr Beef Broth, makes three cups of broth.
Spices; season to taste.
Cayenne pepper
chili powder
4 garlic cloves
pinch of salt
paprika
black pepper
dash of Tony Chachere’s Creole Seasoning. I add a lot!
dash of Old Bay Seasoning
dash of Salt-Free Mrs Dash

How to make it :

Sauté celery, onion, bell pepper and garlic in olive oil and set aside
Brown ground beef and drain off fat.
lightly toss cabbage in 4 Tbsp butter until cabbage is tender
Add cabbage and other ingredients until cabbage is tender and potatoes are soft
Combine all ingredients in dutch oven or large pot and cook until potatoes are tender.
He says…..
“I think y’all can experiment and add green beans, corn, lentils or any other vegetables that you like. I cook this often and never make it the same way twice. I really enjoy experimenting with various spices when I cook and decided to add Old Bay for an extra depth of flavor. The only thing that I wouldn’t change is the Knorr chicken or beef broth. I’ve found the Knorr broth that comes in the individual tubs you mix with water is superior to other brands because of the flavor and low sodium content.”

Slow Cooker Ham & White Beans

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1 lb package dried northern beans
ham bone, hocks, shanks or diced ham (about 1 pound)
2 tsp onion powder
6 cups water
salt & pepper to taste

How to make it:

Rinse and sort the beans for any pebbles. Add the the rinsed beans, onion powder, salt, pepper, and ham to the crock pot. Add water. Cover and cook on low about 8 hours, until beans are tender. Remove ham bone, shanks or hocks and pull off the meat. Add meat to the crock pot and mix. Serve with cornbread.

Chicken Fried Steak

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4 (1/2 pound) beef cube steaks
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon black pepper
3/4 teaspoon salt
1 1/2 cups buttermilk

1 egg
1 tablespoon hot pepper sauce (e.g. Tabasco(TM))
2 cloves garlic, minced
3 cups vegetable shortening for deep frying
1/4 cup all-purpose flour
4 cups milk
kosher salt and ground black pepper to taste

How to make it :

Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per s
ide. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.

CROCKPOT ORANGE CHICKEN

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3 lb. small boneless skinless chicken thighs
1/3 cup flour
1 cup Kraft Pure Orange Marmalade
1 cup Kraft Original BBQ Sauce
1/3 cup reduced-sodium soy sauce
3 Tbsp. gingerroot
1/2 tsp garlic powder
1/2 tsp pepper
1/4 cup green onions, chopped
4 tbsp sesame seeds

How to make it :

Toss chicken with flour in large bowl. Add remaining ingredients; toss to coat.
Transfer to slow cooker; cover with lid.
Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours). Remove chicken from slow cooker and cut into desired pieces. Add pieces back into the crock pot and cook with the lid off for another 20 minutes.
Serve with chopped green onions and sesame seeds.

QUICK AND EASY BROWNIES

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1 cup white sugar
1 cup butter
1/2 cup cocoa powder
1 teaspoon vanilla extract
4 eggs
1 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup walnut halves

Full recipe :

Melt the butter or margarine and mix all ingredients in the order given.
Bake at 350 degrees F for 20 to 30 minutes in a 9 x 13 inch 
greased pan.

Dreamsicle Trifle

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2 large cans mandarin oranges
1 small pkg. orange gelatin
1 pint orange sherbet
1 cup whip cream
1 angel food cake, cubed

How to make it :

Drain 1 cup liquid from mandarin oranges.
Bring the liquid to a boil in the microwave. Add gelatin, and stir to dissolve. Cool until just warm. Add orange sherbet, and mix until melted. Gently fold in whipped cream.
Add one half of the cake cubes in the trifle dish in a tight layer. Add the orange mixture over the top of the cake cubes.
Add a thin layer of whipped topping. Add a layer of mandarin oranges.
Repeat the process. Refrigerate at least 2 hours before serving.
Bonus Garnish Tip:
For attractive orange curls, use strips of orange peel.

Heaven in a Crockpot

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1 box Betty Crocker fudge brownie mix
1/2 cup butter, melted.
4 eggs
1 pouch Betty Crocker chocolate chip cookie mix


How to make it :

Mix it all together.
Cook about 3 hours on low

Old Cinnamon Bread

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 Batter:
1 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice
4 cups flour
2 teaspoons baking soda

Cinnamon/sugar mixture:
2/3 cups sugar
2 teaspoons cinnamon
How to make this recipe :
This recipe comes from the archives, but it's an age-old favorite. Quick Amish Cinnamon Bread is a quick bread recipe that is easy to make and turns out moist and delicious!!... so to prepare this recipe you need first to cream together butter, Two cups sugar, & also eggs. Then you need to add milk, flour, & also baking soda.
Second step : Now after all that work you need to put HALF of batter into greased loaf pans (1/4 in each pan). Step 3 : At this step all what you need to do is to take a separate bowl and mic, 2/3 c sugar & cinnamon. After you finish mixing you need next to sprinkle 3/4 cinnamon mixture on top of the HALF batter in each pan.
Step 4: Finally step , Now you need to add remaining batter to pans; and sprinkle with last of cinnamon topping. Make sure tu use a knife to swirl . Finally bake 350 F between 45 to 50 minutes. Then before removing from pan lets cool  about 20 mins.

CHOCOLATE CARAMEL TOFFEE CRUNCH CAKE

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1 package German Chocolate cake mix
Ingredients called for on cake mix (eggs, oil, water, etc)
1 (14 oz) can sweetened condensed milk
1 jar caramel ice cream topping
1 (8 oz) container frozen whipped topping, thawed (Cool Whip)
4-6 Heath candy bars, crushed (I have also seen Heath bits over on the baking aisle by the chocolate chips- those would work perfectly too)

How to make it :

Prepare and bake cake in a 9x13" baking pan as directed on back of cake mix. Let cake cool. Using a fork, poke holes all over the top of the cake. Mix together the sweetened condensed milk and caramel topping and pour all over the cake, letting it sink down into the holes. Spread whipped topping over the caramel layer and sprinkle with crushed Heath bars.

Fresh Southern Peach Cobbler

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8 fresh peaches - peeled, pitted and sliced into thin wedges
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch
1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup boiling water
MIX TOGETHER:
3 tablespoons white sugar
1 teaspoon ground cinnamon

How to make it :

Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

Easy Mexican Casserole

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1 pound lean ground beef
1 can Ranch Style beans
1 10-12 ounce bag tortilla chips, crushed
1 can Ro-tel tomatoes
1 small onion, chopped
2 cups shredded cheddar cheese, divided
1 package taco seasoning
1 can cream of chicken soup
1/2 cup water
sour cream and salsa for serving

How to make it :

Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.
Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.
Let sit for 5-10 minutes before serving. Top with sour cream and salsa.

Best Beef and Broccoli

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3 tablespoons cornstarch, divided
1/2 cup water, plus
2 tablespoons water, divided
1/2 teaspoon garlic powder
1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips
2 tablespoons vegetable oil, divided
4 cups broccoli florets
1 small onion, cut into wedges
1/3 cup reduced sodium soy sauce
2 tablespoons brown sugar
1 teaspoon ground ginger
hot cooked rice

How to make it :

In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
Add beef and toss.
In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
Return beef to pan.
Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
Cook and stir for 2 minutes.
Serve over rice. (Or cauliflower rice)

Easy Sausage, Peppers and Onions

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1/4 cup extra-virgin olive oil
1 pound sweet Italian turkey sausage
2 red bell peppers, sliced
2 yellow onions, sliced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/2 cup chopped fresh basil leaves
4 garlic cloves, chopped
2 tablespoons tomato paste
1 cup Marsala wine
1 (15-ounce) can diced tomatoes
1/4 teaspoon red pepper flakes, optional
4 to 6 fresh Italian sandwich rolls, optional

How to make it :

Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.
Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.
Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.
Serve in bowls. Or, if serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.

Oven Baked Ribs

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1 pack of pork country-style ribs (I usually use around 3-4 lbs)
Chicken Broth
1 28 oz bottle of Sweet Baby Rays Honey BBQ Sauce
1/4 - 1/3 cup of dark brown sugar
1 Tablespoon Lemon Juice

How to make it :

This is the MOST important step in this whole process:  Double-line your pan with foil.  You will be very sad if you do not and you have to scrub baked-on, sticky, caramelized BBQ sauce off your pan.
Lay the ribs in the foil-lined  pan (it doesn't matter which side is up, but I try to put the fat side down).  They should fit snugly as they will shrink when they cook.
Pour enough chicken broth in the pan around the ribs so it comes about 1/4 inch up the ribs.  This will flavor the ribs and provide moisture as they cook.
Bake for 1 hour at 350 degrees tightly covered with foil. Remove the ribs from the oven and drain all the liquid out of the bottom.  The ribs should look cooked and the liquid in the bottom of the pan will look gross.  Just drain it and move on.
Combine the BBQ sauce, brown sugar, and lemon juice well.
Pour over the ribs and use a basting brush to coat every inch of the ribs.  Use tongs to lift them up to get the sauce underneath them as well.
Cover again with foil (I used the same piece) and back for 1 1/2 hours at 350 degrees
Pull them out and remove the foil (you won't need it again).  Use the basting brush again to cover the ribs with the sauce from the bottom of the pan and move the ribs around in the sauce to make sure they are fully coated.  At this point, the ribs should be so tender that they are falling apart. 
Put the ribs back in the oven, uncovered for anywhere from 15-30 minutes.  I cranked up my oven to 450 degrees to cook some tater crowns so I only left the ribs in for about 10 minutes to avoid burning.  Remember there is a lot of sugar in these so they can burn easily.  Keep an eye on them.  It's better to pull them out too early than to overcook them.
The tops of the ribs should look dark (not burned) and caramelized.
I just throw the pan on the table with some tongs and a spoon for the sauce and have at it.  The ribs will fall apart as you try to grab them with the tongs so you'll have to fish the meat out of the sauce.  Serve with baked beans and tater crowns for a meal even a four-year-old will love.

Southern Fried Pickles

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For the sauce:
1/4 cup mayonnaise 
1 tablespoon drained horseradish 
2 teaspoons ketchup
1/4 teaspoon Cajun seasoning
For the pickles:
Peanut or vegetable oil , for frying
1/2 cup all-purpose flour 
1 3/4 teaspoons Cajun seasoning 
1/2 teaspoon Italian seasoning
1/4 teaspoon cayenne pepper
Kosher salt
2 cups sliced dill pickles, drained

How to make it :

Make the sauce: Mix the mayonnaise, horseradish, ketchup and Cajun seasoning in a bowl; set aside.
Fry the pickles: Heat 1 inch peanut oil  in a pot over medium-high heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, whisk the flour, Cajun seasoning, Italian seasoning, cayenne pepper , 1/2 teaspoon salt and 1/2 cup water in a large bowl until smooth. Spread the pickles on paper towels and pat dry.
Add half of the pickles to the batter and toss to coat. Remove from the batter using a slotted spoon, letting the excess drip off, and add to the oil one at a time. Fry until golden brown, 1 to 2 minutes; remove with a slotted spoon and drain on paper towels. Return the oil to 375 degrees F and repeat with the remaining pickles and batter. Serve immediately with the prepared sauce.

Crab Bombs

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1 lb. Crabmeat
1 Egg, beaten
1 cup Ritz Crackers, crushed
1 tsp. Yellow Mustard
2 tbsp. Fresh Lemon Juice
2 tbsp. Fresh Parsley, chopped
1 tsp. Old Bay Seasoning
1 tbsp. Worcestershire Sauce
CRAB PUPPIES

How to make it :

Place crabmeat in a mixing bowl, picking any stray shell fragments out. Add crushed crackers, Old Bay Seasoning & parsley to the crab. In a separate bowl, combine egg, mustard, lemon juice and Worcestershire sauce. Whip with a whisk until smooth. Pour egg mixture over the crabmeat and crackers and gently mix careful not to break up large lumps of crabmeat. Mold into golfball sized balls and place on a cookie sheet. Bake @ 350 degrees for 30 minutes. Drizzle w/ melted butter and allow to cool.

CHEESE STUFFED MEATLOAF

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1/2 cup crushed saltines or bread crumbs if you don't have the saltines around
2 pounds ground meat (beef, sausage, turkey or a mix)
1 egg
3 cloves crushed garlic
1 small onion, chopped
salt and pepper to taste
1/4 cup ketchup (or BBQ sauce)
2 tablespoons Worcestershire sauce
cheese 4 swiss cheese slices and shredded 1/4 cup colby & 1/4 cup monterey jack
some ketchup (or BBQ sauce) for the top

How to make it :

Preheat oven to 350°. Spray loaf pan with non stick cooking spray.
In a large bowl, mix together meats, bread crumbs, egg, garlic, onion, salt and pepper, Worcestershire sauce and ketchup. Don't over mix, just mix with your hands until everything is combined well.
Split meat mixture in half.
Place half in the pan. Layer with the cheese slices and the shredded cheese
Top with second half of the meat mixture, then go around the edges and make sure you seal the meatloaf to keep the cheese inside.
Pour ketchup (or BBQ sauce) over the top and then bake for about 60 minutes or until meat is done.

Granny Cake

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1 1/2 cup sugar
2 cup flour
1/2 tsp. salt (omit if using self-rising flour)
1 tsp. baking soda (omit if using self-rising flour)
2 eggs
1 (20 oz.) can crushed pineapple in its own juice (including juice)
1 cup brown sugar
1 cup chopped pecans

1 cup evaporated milk
1/2 cup sugar
1 stick margarine
1 tsp. vanilla

How to make it :

Mix the sugar, flour, salt, soda, eggs and pineapple together and pour into a 9 x 13 pan. Sprinkle the top with one cup brown sugar and one cup chopped pecans. Bake at 350 degrees for 45 minutes.
Cook the milk, sugar, margarine and vanilla until mixture comes to a rolling boil.
AFTER THE CAKE HAS BAKED AND RIGHT OUT OF THE OVEN, pour the cooked milk mixture over the entire cake.

Meatball Sub Casserole

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1/3 cup chopped green onion, to taste
1/4 cup seasoned bread crumbs
3 tablespoons grated parmesan cheese
1 lb ground beef
1 loaf Italian bread, cut into 1 inch slices
8 ounces cream cheese, softened
1/2 cup mayonnaise (not low-fat or lite)
1 teaspoon italian seasoning
1/4 teaspoon pepper
2 cups shredded mozzarella cheese, divided
1 (28 ounce) jar spaghetti sauce
1 cup water
2 garlic cloves, minced

How to make it :

Preheat oven to 400.
In a bowl, combine onions, bread crumbs and Parmesan cheese.
Add beef and mix well.
shape into 1-inch balls; place on a rack.
In a shall baking pan, bake for 15-20 minutes or until no longer pink. (Or cook in a skillet on medium heat.).
Reduce oven temperature to 350.
Meanwhile, arrange bread in a single layer in an ungreased 13x9x2" baking dish.
(All of the bread might not be used.).
Combine cream cheese, mayo, Italian seasoning and pepper; spread over the bread.
Sprinkle with 1/2 cup mozzarella.
Combine sauce, water and garlic; add meatballs.
Pour over cheese mixture; sprinkle with remaining mozzarella.
Bake, uncovered at 350 for 30 minutes or until heated through.

Cheesy 5-Star Enchiladas Recipe

1 commentaire :



1 lb. lean gr. beef 
1 can kidney beans, drained & rinsed
1-10.5 oz. can corn, drained
1-4 oz. can diced green chilies
1/4 t. salt
1/4 t. cumin
1/4 t. chili powder
1/2 c. picante sauce or salsa
2-10 oz. cans mild enchilada sauce {I used 1 mild, 1 medium}
1 can Campbell's Cheddar Cheese soup
10 (6 1/2 in.) fajita tortillas
2+ handfuls grated Mexican cheeses

How to make it :

Preheat oven to 375.
Brown gr. beef.  Drain off & blot out extra grease.  Mix in kidney beans, corn, diced green chilies, and spices.  In a separate bowl, combine salsa, enchilada sauce, and cheddar cheese soup.  Warm up slightly to help un-condense the soup.  Add about 1 cup of sauce mixture to gr. beef filling and stir.  
Put about 1/2 c. of prepared sauce in the bottom of a 9x13 pan.  Start generously filling tortillas and rolling them up, seam down.  I left the cheese out of my enchiladas because of the cheesy sauce, but you can also sprinkle some grated cheese inside of each enchilada if you'd like. Once all enchiladas are rolled up, cover with remaining sauce mixture.  Top with two generous handfuls of cheese, or more.  Cover with foil and bake for 25 minutes.  Remove foil and bake for another couple minutes, until cheese is melted.  *

chicken ranch with with a silky cream cheese chicken sauce

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4-5 chicken breast
1 can of cream of chicken soup
1 cup low-sodium chicken stock
1/2 package of onion soup mix
1 package of ranch
1 package of chicken gravy
8 oz Philadelphia cream cheese (very very soft)
2 pats of unsalted butter
1/2 teaspoon of black pepper

How to make it :

Place chicken on the bottom of your crockpot add Cream of chicken soup and 1 cup low-sodium chicken stock ,onion soup mix ,ranch packet and chicken packet add cream cheese in chunks and 2 pats of butter add pepper cover with lid and cook for 6 to 8 hours on low. If you feel that 8 oz of cream cheese is to much cut it back to 6 oz. I like a lot of cheese flavor.

Easy Baked Chicken Breasts

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Butter or olive oil
1 or more boneless, skinless chicken breasts
Salt and pepper
Other spices or seasonings

Equipment
Baking dish
Parchment paper

How to make it :

Heat the oven to 400°F and prepare the pan: Heat the oven to 400°F with a rack in the middle position. Rub the pan and one side of the parchment paper with butter or olive oil; this prevents the chicken from sticking.
Prepare the chicken: Pat the chicken dry and rub with a little butter or olive oil, if desired. Sprinkle with salt, pepper, and any other favorite seasonings.
Transfer to the baking dish: Place the chicken breasts in the baking dish, spaced slightly apart. You can also tuck herbs or lemon wedges around the chicken for extra flavor.
Cover with the parchment: Lay the parchment, butter-side down, over the chicken. Tuck the edges into the pan and press the parchment down so that it's snug around the chicken. The chicken breasts should be completely covered with the parchment.
Bake for 30 to 40 minutes: Transfer the chicken to the oven and bake for 30 to 40 minutes, until the chicken is completely opaque all the way through and registers 165°F on an instant-read thermometer.
Serve: Serve the chicken immediately, or let it cool and refrigerate for up to a week.

Buffalo Chicken Bacon Ranch Cheese Fries Recipe

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1 lb fries
1/2 cup shredded cheese
1/2 cup cooked shredded chicken
1/4 cup buffalo sauce
3 tbsp blue cheese or Ranch
3 strips of bacon, crumbled

How to make it :

Cook according to the package or make your own from slicing and frying potatoes. In a small bowl, while the fries are cooking, add shredded chicken, buffalo sauce, and a little Ranch. Microwave for 30 seconds. Mix well. Once fries are done cooking, top with half of the cheese, buffalo chicken mixture, bacon, and layer with remaining cheese. Broil on high for 1 minute or until cheese has melted and is golden brown and bubbly.

The Best Baked Beans

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1 1/2 pounds ground beef
1 small onion, finely chopped
1 red or green bell pepper, cored, seeded, and finely chopped
2 (16-oz) cans pork and beans
1/2 cup barbecue sauce
1/2 cup ketchup
2 tablespoons spicy brown mustard
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
4 tablespoons brown sugar
6 to 8 slices bacon, cut into pieces and cooked

How to make it :

Preheat the oven to 350 degrees and spray a 9x13 baking dish with cooking spray.
In a large saucepan brown the ground beef. When beef is about halfway done add the onions and bell peppers. Continue to cook until beef is done and the veggies are soft.
Add the pork and beans, barbecue sauce, ketchup, mustard, Worcestershire sauce, soy sauce and brown sugar to the mixture. Simmer mixture for 5 minutes. Transfer the mixture to the prepared casserole dish.
Sprinkle the bacon pieces over the top of the casserole. Cover the dish with aluminum foil and bake for 40-45 minutes. Remove the foil and continue to bake for an additional 10 minutes. Let dish sit for 10 minutes before serving.

Rockin' Salsa

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 1 red onion, chopped
1 white onion, chopped
1 yellow onion, chopped
6 pounds fresh tomatoes, peeled and chopped
2 banana peppers, chopped
3 green bell peppers, chopped
3 (6 ounce) cans tomato paste
1/2 cup white vinegar
2 tablespoons garlic powder
1 1/2 tablespoons salt
1 tablespoon cayenne pepper
1 1/2 teaspoons ground cumin
1/4 cup brown sugar
1/4 cup white sugar
8 pint canning jars with lids and rings

How to make it :

Combine red onion, white onion, yellow onion, tomatoes, banana peppers, green peppers, tomato paste, white vinegar, garlic powder, salt, cayenne pepper, cumin, brown sugar, and white sugar in a large pot. Simmer until thick, about 3 hours.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the salsa into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 to 15 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Refrigerate after opening.

FRIENDSHIP CASSEROLE

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 2 pounds ground beef, browned
1 jar 48 oz of your favorite spaghetti sauce
16 oz bag medium egg noodles
½ cup butter
½ teaspoon onion powder
½ teaspoon garlic powder
½ cup grated parmesan cheese
12 oz shredded mozzarella cheese

How to make it :

Preheat oven to 350?
Brown meat and drain fat. Then put the meat back in the skillet. Add
spaghetti sauce to meat; simmer for 20 minutes.

Cook noodles as directed on the package (cook to al dente); then drain and
toss the noodles with butter, seasonings and parmesan cheese. Spray two
9×13 pans with non-stick spray.

In each pan layer one quarter of the sauce, half of the noodles, then split the remaining sauce between the two. Top each with half of the mozzarella cheese. Cover with foil; bake 45 minutes.

*You can also add some sauteed green bell peppers, onions and
mushrooms to the sauce. I added mushrooms after checking with my friend to make sure she liked them, too.